Egg white : 5 gram
Rinse and finely chop kitchen herbs. Mix cream cheese and curd cheese. Fold in the kitchen herbs. Season with salt, bell pepper and paprika. Coarsely chop nuts. Remove rind from cheese slices and perhaps cut in half.
Line a semicircular baking dish (50 cm long, 7 cm wide, 1 liter capacity) or a loaf pan (20 cm long) with plastic wrap at the beginning, then with cheese slices. Spread half of the nuts evenly on top. Spread with half of the cheese mixture and cover with cheese slices. Layer the rest of the nuts and cheese in the same way. Finish with cheese slices. Press lightly until smooth. Refrigerate for 3 hours (or overnight). Turn out pie. Remove foil. Sprinkle with paprika if desired.
Waiting time: about 3 hours (or cook the day before).
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!
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